With a sharp knife, carefully strip the rind from the cooked gammon joint and score the fat.

If you are really short, or if you have unexpected guests, employ the extra chipolatas and poach the gammon joint while the bird is cooking.

NorthAmerican, "a gammon joint is basically a ham joint which has been cured like bacon " according to this link which actually goes on to...

I also tend to cook a gammon joint separately and have that cold on Boxing day with bubble-and-squeak made from the leftovers and some nice pickles & relishes.

It turned out they had just Sold the last of their meat - a shrink-wrapped gammon joint " which was a bitter shame because the kitchen had both Cheddar and tinned pineapple rings.